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Griskin, or Spare Rib of Pork, a LA Soubise

A pork spare rib cooked in a butter‑onion broth, finished with a Soubise sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pork and onion are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,214 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Griskin, or Spare Rib of Pork, a LA Soubise

Ingredients

Directions

Prepare

  1. Trim the griskin of pork and season with salt and pepper.

Cook

  1. In a pan, melt the butter and sauté the chopped onion until golden.

  2. Add the griskin to the pan and brown on all sides.

  3. Pour in the broth and simmer until the pork is tender.

Serve

  1. Serve hot, garnished with the sautéed onions.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Griskin (spare-rib) of pork
Provides the main meat, which becomes tender through slow simmering in liquid.
Butter
Adds fat and richness, and helps the onion and pork brown.
Onion
Adds sweetness and savoury depth as it turns golden in the butter.
Broth
Provides moisture for simmering, keeping the pork tender and flavourful.

The step that matters

Simmer until the pork is tender. Spare rib is a tough cut full of connective tissue. It needs gentle, sustained simmering in liquid to break that tissue down. Stopping too early leaves it chewy, and boiling hard can toughen the muscle fibres.

Swap the onion

How well each one fits the dish's main ingredients (pork, butter, pepper):

  1. Potatofits better
  2. Capsicumfits better
  3. Onionthe original
  4. Tomatofits about as well

Fit is the average pairing score against pork, butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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